Cherry Nut Bread

• 2 1/2 c. all-purpose flour
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. vegetable oil
• 1 1/4 c. milk
• 1 egg
• 1/2 tsp. almond extract
• 1 c. chopped almonds
• 1 (10 oz.) jar maraschino cherries, chopped and drained

1. Heat oven to 350u0b0.
2. Grease bottom only of loaf pan, 9 x 5 x 3-inch or two loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inches.
3. Mix all ingredients except cherries; beat 30 seconds.
4. Stir in cherries. Pour into pan(s).
5. Bake until wooden pick inserted in center comes out clean, 9-inch loaf 65 to 70 minutes and 8-inch loaves 55 to 60 minutes.
6. Cool slightly.
7. Loosen sides of loaf from pan; remove from pan.
8. Cool completely before slicing.
9. To store, wrap and refrigerate no longer than 1 week.

flour, sugar, brown sugar, baking powder, salt, vegetable oil, milk, egg, almond extract, almonds, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581149 (may not work)